Categories: Ice cream, Microwave, Chocolate 
      Yield: 8 servings 
  
      1 c  Sugar                               2 oz Unsweeten baking chocolate; 
      2 tb All-purpose flour                        - (2 sq.) broken in pieces 
      2 c  Light cream; chilled              1/2 ts Rum extract 
      1    Egg; slightly beaten            
  
  In large microwave-safe bowl combine sugar and flour; gradually stir in 
  milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 
  to 2 1/2 minutes, stirring frequently, just until mixture boils and 
  thickens. Add rum extract; blend with wire whisk until mixture is smooth. 
  Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 
  2-quart ice cream freezer according to manufacturer's directions.